Official food thread v. Jingle.star

[Stadler]

That said, I've always made a point to eat what and where the locals eat whenever possible. That's one of the best parts of traveling.

Big fan of that as well.   Always look for the local bars (preferably the dive bars) and the local restaurants.

[lonestar]

That said, I've always made a point to eat what and where the locals eat whenever possible. That's one of the best parts of traveling.

Big fan of that as well.   Always look for the local bars (preferably the dive bars) and the local restaurants.

One of my best travel dining experiences was in Hawaii. We were on Oahu, traveling up the east coast to Turtle Bay, and I saw a dingy shack of a place called the Wahaloa Poi Factory. The thing is, in front of the place was a cheap picnic table struggling under the weight of 4 300+lb Hawaiian local construction workers and a mass of food they were eating. Of course I stopped, and to this day is still the best kalua pork and other Hawaiian food I've ever had. Always eat where the blue collar people do. Here in the bay area, if you want the best Mexican food, go to the place that has all the Mexican cooks, gardeners, and construction workers eating.

[El Barto]

I'm not familiar with that hot sauce, but seems you enjoy it so maybe I should check them out.  Also, with spending the money, I think that comes with age and the ability to do so. I'm on a business trip, I can expense my meals which makes me even more interesting in testing the waters since if it sucks, it's not my money lost.  However, now a days I will treat myself when on a personal trip.  Maybe not every night, but definitely make it a point to splurge for a good unique meal to the area.

With me it was never really about ability. If I can afford to fly somewhere to catch a show I can afford to pay a little more for chow. Like I said, it was always just principle for me. Thankfully I've found away to shake that off. Interestingly, if I could expense my dinners that principle would probably work the exact opposite. I relish dinging the company for splurges. "Only thirty dollars for a lobster roll? Pshaw. I'm sure I can find better."

Now that I've sampled four of them, the Jersey Barnfire hot sauces aren't really hot enough. The Smoked Ghost has some heat to it, but overall they're pretty mild. Flavor seems to be what they're going for, and they do pretty well in that regard. That said, they're a fine addition to eggs or tacos. Stumbled across it at a lovely breakfast place in Rockaway.

[Adami]

Not so much food as weapons meant to kill diabetic people, but I made these over the weekend for my girlfriend's family. They were surprisingly difficult to eat from a logistical standpoint.

[Phoenix87x]

Mother of god. 

Those are right up my alley

[cramx3]

Those look amazing, I'm curious how you made the trees

[TAC]

Those look great, Adami.

[MrBoom_shack-a-lack]

Gordon Ramsay vs Marco Pierre White Scrambled Eggs Battle

I know it's kinda silly but I find it hilarious, diffrent approaches but both probably taste amazing.

[lonestar]

Gordon Ramsay vs Marco Pierre White Scrambled Eggs Battle

I know it's kinda silly but I find it hilarious, diffrent approaches but both probably taste amazing.

All I can see are those stove tops.... So fucking nice... 4 burner with a French in the middle 

[cramx3]

I've become a Gordon Ramsay fan recently.  Anyone else watching Next Level Chef? 

[El Barto]

I've become a Gordon Ramsay fan recently.  Anyone else watching Next Level Chef?

I have no interest in any of the guy's shows. Just don't like him when he's being "on." The videos of him cooking at home, answering questions, or teaching techniques are all great, though. The real guy seems a whole lot better than the persona. He did a ton of lockdown cooking videos from the kitchen RJ is so keen for, employing his family for a lot of them, and they were all pretty good.

[cramx3]

I've become a Gordon Ramsay fan recently.  Anyone else watching Next Level Chef?

I have no interest in any of the guy's shows. Just don't like him when he's being "on." The videos of him cooking at home, answering questions, or teaching techniques are all great, though. The real guy seems a whole lot better than the persona. He did a ton of lockdown cooking videos from the kitchen RJ is so keen for, employing his family for a lot of them, and they were all pretty good.

I've only seen his Uncharted shows and the new one I mentioned.  I've heard he's a real cool and nice dude in reality.  In the uncharted shows, it shows that.  He comes off as genuine, smart, and interesting (with an interest in the locals).  Also has a sense of humor.  I've never seen the other shows where he's real aggressive.  Also I follow him on tiktok which is great, love seeing his reaction videos to some terrible cooking tiktoks.

[lonestar]

Ramsay's a mixed bag for me...I actually prefer when he's being more sincere and himself, as opposed to his asshole persona he puts up. No doubting talent though, nobody garners that many Michelin stars without oozing talent.


And EB...both of them had the sweet French tops...with the four burners on the edges...those things probably start at minimum 5k, easily.

[Phoenix87x]

Tried my hand at making shrimp pasta for the first time






Tasted good for the most part, but I'm not sure if I didn't cook them long enough?

[lonestar]

Shrimp should be cooked to a medium, then let finish on their own residual heat. They should snap without any bending or rubberiness.

[Phoenix87x]

Thanks Lonestar, I will look for that next time around.

[El Barto]

Tried my hand at making shrimp pasta for the first time

[food porn]

Tasted good for the most part, but I'm not sure if I didn't cook them long enough?

Try using scallops next time. Also, in that scenario I think shallots work better than garlic.

[cramx3]

Shrimp cook pretty quickly too so you may be good

Last weekend, my gf and I made Paisa



The chicharron were made in the air fryer, everything came out sooo good.  I think it's the first meal we made that both our plates and leftovers were completely wiped clean in one sitting. 

[Anguyen92]

So, for the next 35 days or so, I have decided to go meatless and fishless.  Luckily, there is a local Indian restaurant nearby that has various veggie options and have curry.  Today, I had Veggie Samosa, Garlic Naan, Paneer Tikka Masla, and Veggie Korma, with Sweet Lassi to mild down any spice.  I'm pretty pleased with all of this.

[lonestar]

Been craving old school homemade chili, finally gave in last night, and it was divine.

Basic process was...

Took about 2# of boneless short rib, diced up small (would've gone big but wanted to cut the braise time). Threw them in a medium high pot and got a solid sear on it. Added diced pablanos and onions and sweated them out, got a bit of color on it all. Added garlic and released its flavor. Then added a spice mix of guajillo chili, california chili, arbol chili, onion powder, garlic powder, cumin, coriander, smoked paprika, oregano and S&P. When the spice mix was stirred in, I added beef stock, tomato sauce, diced tomato, and some chipotle with adobo. Brought that to a boil and let it simmer for about 4 hours. In the last hour I added the beans (originally wasn't going to, but changed my mind). Adjusted final seasoning, and holy fuck was it good.

[orcus116]

Looks divine, I'm definitely going to make that tomorrow. How much stock and sauce did you use?

[cramx3]

That looks like the best chili I've ever seen.

Here was our lunch today in Vegas

[lonestar]

Looks divine, I'm definitely going to make that tomorrow. How much stock and sauce did you use?

For the amount of meat I used, I started with about 3 cups, a 15oz can of tomatoes and a 15oz can of tomato sauce. I had extra stock and some tomato paste on hand to adjust the consistency as it reduced

[axeman90210]

Made corn chowder tonight for the first time. Nothing fancy but it came out pretty damn good.

[TAC]

Been craving old school homemade chili, finally gave in last night, and it was divine.

Basic process was...

Took about 2# of boneless short rib, diced up small (would've gone big but wanted to cut the braise time). Threw them in a medium high pot and got a solid sear on it. Added diced pablanos and onions and sweated them out, got a bit of color on it all. Added garlic and released its flavor. Then added a spice mix of guajillo chili, california chili, arbol chili, onion powder, garlic powder, cumin, coriander, smoked paprika, oregano and S&P. When the spice mix was stirred in, I added beef stock, tomato sauce, diced tomato, and some chipotle with adobo. Brought that to a boil and let it simmer for about 4 hours. In the last hour I added the beans (originally wasn't going to, but changed my mind). Adjusted final seasoning, and holy fuck was it good.

I must say that that looks outstanding.

[El Barto]

Been craving old school homemade chili, finally gave in last night, and it was divine.

Basic process was...

Took about 2# of boneless short rib, diced up small (would've gone big but wanted to cut the braise time). Threw them in a medium high pot and got a solid sear on it. Added diced pablanos and onions and sweated them out, got a bit of color on it all. Added garlic and released its flavor. Then added a spice mix of guajillo chili, california chili, arbol chili, onion powder, garlic powder, cumin, coriander, smoked paprika, oregano and S&P. When the spice mix was stirred in, I added beef stock, tomato sauce, diced tomato, and some chipotle with adobo. Brought that to a boil and let it simmer for about 4 hours. In the last hour I added the beans (originally wasn't going to, but changed my mind). Adjusted final seasoning, and holy fuck was it good.

What'd ya serve with it? The chili looks superb, seriously, but it doesn't look like a meal by itself. Rice? Did ya pound a bag of Fritos to dump on it? I'm positive you could make some excellent cornbread, if that's your angle. There's no way you'd use spaghetti, so that's not it. What was it?

[King Postwhore]

I bet chefie poo is a purist.  Nothing added. My, I love adding soyr cream and cheese.

[El Barto]

I bet chefie poo is a purist.  Nothing added. My, I love adding soyr cream and cheese.

Well, he's already added cheese and onion, and I'd put down five dollars that the sour cream came right after he took the picture. But that has nothing to do with being a purist. I'm going to judge that by the meat and nothing else. That's what matters and I'm pretty sure it's great. After than, I'm making a plate/bowl for myself and that's when it'll become a proper meal.

[lonestar]

Been craving old school homemade chili, finally gave in last night, and it was divine.

Basic process was...

Took about 2# of boneless short rib, diced up small (would've gone big but wanted to cut the braise time). Threw them in a medium high pot and got a solid sear on it. Added diced pablanos and onions and sweated them out, got a bit of color on it all. Added garlic and released its flavor. Then added a spice mix of guajillo chili, california chili, arbol chili, onion powder, garlic powder, cumin, coriander, smoked paprika, oregano and S&P. When the spice mix was stirred in, I added beef stock, tomato sauce, diced tomato, and some chipotle with adobo. Brought that to a boil and let it simmer for about 4 hours. In the last hour I added the beans (originally wasn't going to, but changed my mind). Adjusted final seasoning, and holy fuck was it good.

What'd ya serve with it? The chili looks superb, seriously, but it doesn't look like a meal by itself. Rice? Did ya pound a bag of Fritos to dump on it? I'm positive you could make some excellent cornbread, if that's your angle. There's no way you'd use spaghetti, so that's not it. What was it?

Just used some la Brea rolls. I thought about rice, but really just wanted to go it in its own. Gonna pick up stuff to make fucking dope chili dogs tomorrow. I had sour cream, but personally don't go for it. Just cheese and hella onions for me.

[El Barto]

Part food porn and part question for the resident DTF chef.



I ate this in DC.  It's a crab fritter in ginger-lobster sauce with corn relish. It was seriously badass. What nobody's been able to figure out is the stringy bits. Those seemed to me to be fritter, not some other thing added after the fact. Definitely something fried with the fritters themselves. How do you do that with them being so thin?

(not pictured is a Southwestern style crab Louie, which was great but not as photogenic)

[Chino]

I'm not the resident chef, so I'm probably wrong, but I've seen a similar effect achieved with something like this:

 

You just put batter through it over a deep fryer instead of pasta.

[axeman90210]

Ordered a nice ribeye cap from Snake River Farms to cook for my birthday on Sunday. Neglected to get a before pic, but here it is mid-sear after a couple hours in the sous vide at 133



And freshly sliced and waiting to be plated. Not pictured was a nice red wine sauce I made in the pan after the sear.

[El Barto]

I'm not the resident chef, so I'm probably wrong, but I've seen a similar effect achieved with something like this:

SNIP

You just put batter through it over a deep fryer instead of pasta.

Perhaps, but the stringy bits are super thin. Like a tenth of that pasta. A fine strainer could pull of something like that, but it seems that they'd crisp up as soon as they even saw the fryer. I'd assume that the fritters needed to be swooshed through the batter to get that comet effect.

[faizoff]

El Barto, they look like rolled up and fried Vermicelli from that picture.

@Axe that looks fantastic.

[Chino]

That ribeye looks great. How was your experience with SRF?

I know it sounds crazy, but someone recommended I sous vide my ribeyes at 137. Maybe I'm just drinking the Koolaid, but they're heavenly.